Lemons have been enjoyed as a summertime refreshment for thousands of years. Twentieth century archaeological evidence shows that the fruit came originally from the Indus Valley - a lemon shaped earring carbon dated from 2500 BC was found there. By the first century AD the fruit was being cultivated in Palestine and Greece. By the second century AD lemon cultivation had spread to Libya in Northern Africa. Growers there exported lemons by the shipload throughout the Roman Empire. One can even see a lemon depicted in a mosaic in the ancient city of Pompeii. Many centuries later, as tea became the drink of choice in Britain, people discovered that the tart acidic flavor of lemons complemented the astringency of black tea perfectly. Lemon is now one of the most common additives to a cup of tea after milk and sugar.

High grown teas from the top 3 tea growing regions of Sri Lanka - Nuwara Eliya, Dimbula and Uva are used in flavored teas. These three high-grown districts produce flavorful teas that have classic Ceylon tea character which is noted by floral bouquet and flavor notes, touches of mild astringency, bright coppery color and, most importantly - perfect for use as the base tea of most flavored teas. Natural flavoring oils are used instead of crystals to give the tea a true taste without any of the bitterness that can come from crystals.